Have had my Amerique for about 9 months now and think it's time for brisket. Is it better to rub and let sit overnight? And I cant find a solid answer to cook fat up or down? I've read brisket 101 and can't find the answer.
Thanks
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You can rub overnight. It will get moist allowing you to add more rub. If not, let it sit out for 30-60 minutes. When moisture develops, it will then hold more rub. Then throw it into your smoker.
Fat up or down works, but some of our more experienced folks smoke fat down. Fat acts as a barrier from the direct heat source.
Enjoy. And let us know how it turns out.
Fat up or down works, but some of our more experienced folks smoke fat down. Fat acts as a barrier from the direct heat source.
Enjoy. And let us know how it turns out.
As to rub,if you have the space in the refrig,and think about it in time,lots of folks will let set overnight.
Many folks start cooking at night,so a few hrs ahead will work ok.
Probably as many folks will say fat up,as down,and some of them will flip the brisket.
The fat is good to protect the lean meat from direct heat,so the fat can go between the heat source and the meat.
IMO the idea that fat on top, melting and cooking down thru the meat isn't too good a premise.
On an AQ,if the packer is on the bottom shelf,directly above the wood box,the fat could go down towards the heat.
On the top shelf,heat rises,so some folks like the fat up, to protect from the hottest heat layer.
At any rate,take good notes about how you did it.That will allow you to ask questions,or make adjustments next time.
Many folks start cooking at night,so a few hrs ahead will work ok.
Probably as many folks will say fat up,as down,and some of them will flip the brisket.
The fat is good to protect the lean meat from direct heat,so the fat can go between the heat source and the meat.
IMO the idea that fat on top, melting and cooking down thru the meat isn't too good a premise.
On an AQ,if the packer is on the bottom shelf,directly above the wood box,the fat could go down towards the heat.
On the top shelf,heat rises,so some folks like the fat up, to protect from the hottest heat layer.
At any rate,take good notes about how you did it.That will allow you to ask questions,or make adjustments next time.
When to add the rub will depend on the actual rub. If there is salt listed in the first or second ingredient, I like to put it on for less time.
For beef, I like to put it on minimum of 4 hours, no mustard. I like to see the rub fully get soaked (it pulls moisture from the brisket). Once it's wet, and just before I put it in, I'll add a little more.
I like a LOT of bark on my brisket.
Fat up/down is a controversy, no right answer. No, I don't think the fat on the outside renders down through the brisket (it can't after a point when the protein starts to seize up). It's the intramuscular fat that keeps it moist.
The closer to the heat source, I'd put it fat down. The farther away, there's no right/wrong way. Up or down.
For beef, I like to put it on minimum of 4 hours, no mustard. I like to see the rub fully get soaked (it pulls moisture from the brisket). Once it's wet, and just before I put it in, I'll add a little more.
I like a LOT of bark on my brisket.
Fat up/down is a controversy, no right answer. No, I don't think the fat on the outside renders down through the brisket (it can't after a point when the protein starts to seize up). It's the intramuscular fat that keeps it moist.
The closer to the heat source, I'd put it fat down. The farther away, there's no right/wrong way. Up or down.
From what I've read, cooking briskets fat side down is favored by some competition teams as a means of eliminating "grill" marks on the lean side of the flat. Makes for a better looking slice in the turn in box.
Flavor wise, I've cooked 'em both ways and don't think it makes a difference.
Flavor wise, I've cooked 'em both ways and don't think it makes a difference.
Hmm,not sure I thought about fat side down to eliminate grill marks on the lean side for presentation in the turnin box.
Didn't really think about grill marks as a negative.
Oh well,learn something new everyday.
Didn't really think about grill marks as a negative.
Oh well,learn something new everyday.
quote:Originally posted by Smokin Husker:
Have had my Amerique for about 9 months now and think it's time for brisket. Is it better to rub and let sit overnight? And I cant find a solid answer to cook fat up or down? I've read brisket 101 and can't find the answer.
Thanks
Yes, you want to rub it and let it sit overnight. Get some yellow mustard and slather it on all over the brisket, then put the rub on top of the mustard. It acts as a great coating for the rub to stick to, imparts no flavor, and helps create bark or burnt ends. Put some cling wrap on, and stick in the fridge overnight. I prefer cooking fat side up, which I believe helps baste the brisket in fat drippings and keep it moist. Others have their own methodologies, it is a personal choice in the end.
I'm not a fan of yellow mustard. I think it's a waste of mustard.
I do rub for a min of 4 hours, like to do 8. Apply the rub and you'll see it pull the moisture to the top and make it's own paste.
Reapply rub just before I put it on.
Key is to see that moisture.
Go ahead and use mustard, but I've never seen any benefit in my smokes.
I do rub for a min of 4 hours, like to do 8. Apply the rub and you'll see it pull the moisture to the top and make it's own paste.
Reapply rub just before I put it on.
Key is to see that moisture.
Go ahead and use mustard, but I've never seen any benefit in my smokes.
I took a packer brisket,washed and just sprinkled with alittle Montreal seasoning put in my Amerique at 225 fat side up till internal of 190, it was the best brisket I have ever cooked. Very moist and great flavor with no rub applied other than the sprinkle of Montreal.